Gorgonzola Penne Food

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

GORGONZOLA PENNE

Steps:

• Sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet.
• Add flour and cook for 1 minute. Whisk in the chicken broth and bring to a simmer, it should take about a minute.
• Stir in heavy whipping cream. When cream comes to a boil add Gorgonzola, sage, salt and pepper. Stir until cheese melts into sauce.
• Reduce heat to low. Add cooked pasta to skillet and toss to coat.

PENNE CON GORGONZOLA E POMODORO

Steps:

• Heat olive oil in heavy large skillet over medium heat.
• Add chopped onion and garlic and saute until translucent, about 8 minutes.
• Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
• Meanwhile, using spoon, beat butter with Gorgonzola cheese until blended.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
• Whisk Gorgonzola cheese mixture into tomato sauce.
• Add sauce to pasta and stir to coat.
• Season with salt and pepper. Sprinkle with Romano cheese and serve.

PENNE WITH GORGONZOLA AND WALNUTS

Steps:

• Cook the pasta in boiling water until firm but tender.
• In a large skillet, heat the butter and oil.
• Add the sage, ham, shallots, and walnuts, and cook over medium until the ham begins to brown and the shallots become tender and translucent.
• Add milk, cream, and gorgonzola, and stir and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
• Reduce heat to low, add the nutmeg and Parmesan, and toss with cooked pasta.
• Top with more Parmesan.

PENNE PASTA WITH TOMATOES AND GORGONZOLA

Steps:

• Heat oil in a large heavy skillet over medium heat.
• Add chopped onion and garlic and saute until clear, about 8 minutes.
• Stir in chopped tomatoes and basil.
• Cook until mixture thickens, stirring occasionally, about 20 minutes.
• Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
• Cook pasta until just tender, but still firm to the bite; drain well.
• Return pasta to pot.
• Whisk Gorgonzola mixture into tomato sauce.
• Add sauce to pasta and stir to coat.
• Season with salt and pepper to taste.
• Sprinkle with cheese and serve.

CHICKEN AND PENNE PASTA WITH GORGONZOLA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
• Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.

PENNE POLLO ALLA GORGONZOLA

Steps:

• Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
• Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
• Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
• Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
• If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
• Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
• Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE

Steps:

• Cook pasta according to instructions until al dente.
• While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
• Plunge broccoli in ice water to shock and retain slight bite. Set aside.
• Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
• Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
• Add the broccoli, drained pasta, and Gorgonzola.
• Taste and adjust seasonings.
• Serve with freshly grated Parmesan.
• Enjoy with a nice glass of white wine by the fire!